Updated Irish Stew

This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal. Traditional Irish stout is not vegan, but to find a beer that is, log on to veganconnection.com.

SERVINGServings

Ingredients

1 Tbs. olive oil

10 small frozen pearl onions, thawed

1 medium carrot, cut into 1/2-inch pieces ( 2/3 cup)

1 Tbs. flour

4 oz. seitan, cut into 1-inch pieces

2 slices smoky tempeh bacon, cut into 1/2-inch pieces

1 clove garlic, minced (1 tsp.)

1 tsp. fresh thyme, chopped

1 cup stout beer

1 14-oz. can low-sodium vegetable broth

6 oz. butternut squash, cut into 1/2-inch cubes (1 cup)

1/3 cup frozen shelled edamame

Preparation

2. Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.